Syrup of Raspberry
From Cassell's dictionary of cookery, 1892
Serves 4
Pulp can be used for raspberry jam.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1957. The excerpt below is the record exactly as published.
Syrup of Raspberry. — Mash your raspberries a little immediately after they are gathered. Put them into a stone jar -n-ith half a pint of the best white-wine vinegar to each pound. Let them stand in a cold cellar during two days. Run the liquor through a hair-sieve, but without forcing through any of the rasp- berry-pulp, and to every pint put a pound and three-quarters of sugar. When the sugar is dissolved, clarify it with white of egg, only heating but not boiling it; then put it on again to boil over a clear brisk fire ; skim it as it boils up ; let it boil ten minutes, then stir it till it is quite cold. By mixing a couple of table-spoon- fuls of this spu
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